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Grüne Frühlings-Minestrone mit Erbsen und Minz-Pesto neben einem Glas Riesling, der ideale Wein aus Neuseeland von Cellardoor24.

Spring minestrone with peas, sugar snap peas, and mint pesto

This spring minestrone is a light and modern interpretation of the Italian vegetable soup, which impresses with its use of seasonal green vegetables. The combination of peas and sugar snap peas provides a crunchy bite, while the homemade mint pesto delivers an intense burst of freshness. Paired with a characterful Riesling from Waipara by Cellardoor24, you can create a healthy yet luxurious dish that impresses with its aromatic clarity and brings spring right to your dining table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Modern
Servings 2 people
Calories 420 kcal

Equipment

  • 1 Großer Kochtopf
  • 1 Kleiner Mörser oder Mixer
  • 1 Gemüsemesser
  • 1 Schöpfkelle

Ingredients
  

  • 200 g fresh peas gepalt
  • 150 g sugar snap peas
  • 1 Bunch of spring onions
  • 800 ml vegetable stock
  • 100 g small soup noodles e.g., Stelline
  • 1 Bunch of fresh mint
  • 30 g pine nuts
  • 40 g Parmesan cheese grated
  • 50 ml olive oil
  • Salt and white pepper
  • An organic lemon abrasion

Instructions
 

PREPARATION:

  • Clean the sugar snap peas and cut them diagonally into strips.
  • Cut the spring onions into fine rings.
  • Pluck the mint leaves for the pesto.
  • Toast the pine nuts in a pan without oil until golden brown.
  • Finely grate the Parmesan cheese.

COOKING STEPS:

  • Heat some olive oil in a saucepan.
  • Sauté the spring onions until translucent.
  • Pour in the vegetable stock and bring to a boil.
  • Add the soup noodles to the stock and cook until almost al dente.
  • Add the peas and sugar snap strips.
  • Let the vegetables simmer for only about 3 to 4 minutes.
  • Grind the mint with pine nuts and olive oil to make a pesto.
  • Stir the Parmesan cheese and lemon zest into the pesto.
  • Season the minestrone with salt and white pepper to taste.
  • Make sure that the vegetables retain their bright green color.

SERVE:

  • Divide the hot minestrone between two deep plates.
  • Place a generous dollop of mint pesto in the center of each.
  • Garnish the soup with a few extra mint leaves.
  • Serve with chilled Riesling from Waipara.
  • Enjoy the soup immediately while the vegetables are still crisp.

RECOMMENDED SIDE DISHES:

  • Crispy focaccia
  • A few extra shavings of Parmesan cheese
  • A splash of fresh olive oil

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 18gFat: 19g
Keyword Minestrone, mint, New Zealand, peas, Riesling, spring, sugar snap peas, Vegetarian, Waipara
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